Articles with Tag matching “recipe writing week”
As part of our Recipe Writing Week, we asked you all to condense your recipe brilliance into 6 words. It’s not an easy task, but you far surpassed our expectations. As promised, we’re posting our ten favorites and their authors -- these are the ones that made us laugh, made our mouths water, and made us want to jump in the kitchen. That instant. Thank you to everyone who sent a tweet our way! Here’s to great recipes, both long at short, and the inspiration that our community constantly provides.
We're off to light our grills, stir our cocktails, and watch things explode in the sky, (and we hope you are too), so forgive us for being a little slow around here today. Have a lovely, patriotic Fourth of July, and we'll see you back here full speed ahead tomorrow.
1. Fry rice + scallions +egg + kimchi = lunch! @fiveandspice
2. My favorite toast: sourdough, avocados, evoo, pistachios, flaky salt. @NotDerbyPie
3. Pick. Slice. Salt. Heirlooms for breakfast. @happyolks
4. Roast chicken. Sauce: port, cream, mushrooms. @PBSFood
5. Pour off milk, drink chocolate sludge. @tomHirschfeld
6. Roux. Aromatics. Broth. Shrimp. Over Rice. @blreiss
7. Graham cracker, marshmallow, dark chocolate, campfire = s'more @cettedrucks
8. Freeze mint lemonade, scrape! scrape! scrape! @thesmitten
9. Vanilla ice cream. Strawberries. Balsamic vinegar. @Tutti_Dolci
10. Glass. Bourbon. Pour. Neat. Ah, Friday. @gingerroot808Read More »
Catch up on all that we learned this week.Read More »
Patricia Wells is our resource for all things Parisian -- we recently reviewed the new iPhone edition of her classic Food Lover's Guide to Paris. She's also a cookbook writer and journalist, and was the International Herald Tribune restaurant critic for almost 30 years.Read More »
You've seen Aki Kamozawa and H. Alexander Talbot on FOOD52 before -- chef Anita Lo judged their book Ideas in Food in the 2012 Piglet, and Amanda cooked up their tapioca flour chocolate pudding. They're known for their precise, unique recipes that use unexpected techniques or ingredients -- like a no-knead brioche, or potato chip pasta -- to produce amazing, consistent results.
True to form, their recipe writing tips are all related to precision and reproducible results -- we'll let them take it away.Read More »
Batter pudding? How about Szechuan Lamb Dumplings from Mission Chinese Food?Read More »
It's Recipe Writing Week at FOOD52 -- so why are we talking about George Carlin?Read More »
You'd be hard-pressed to find a food lover who doesn't nuture a crush on Deb Perelman, the cook and blogger behind the wildly popular Smitten Kitchen. With her first cookbook coming out in just a few months, she jotted down a few of her best recipe writing pointers. Her secret? Pretend like you're describing a recipe to your best friend.Read More »
In today's first Pearl of Wisdom (there's a second coming up this afternoon!) Charlotte Druckman -- co-founder of our very own Tournament of Cookbooks, writer, and author of the forthcoming Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen (Chronicle, Fall 2012) -- keeps things short and sweet.Read More »
Up today we have Rose Levy Beranbaum, baker, cookbook author, and blogger. Her books are standbys when it comes to breads and cakes -- her Cake Bible, Bread Bible, and Pie and Pastry Bible are exactly what they say -- the definitive tomes on the subject.
If you've ever tried to put your grandmother's special spice cake recipe on paper, Beranbaum's advice will speak to you. Precision, clarity, and explanation are key.Read More »
A lesson in food photography, with tips from our resident experts.Read More »